Tremoços, olives and Portuguese pickles, shipped across the US

Buy tremoços (lupini beans, often searched as tremocos), olives and Portuguese pickles online from OlivaMira. Shipped across the US.

Tremoços: Portuguese lupini beans

OlivaMira Tremoços are our best-selling snack in this range. Lupini beans are cured in brine until tender and salty, and in Portugal they arrive in a small dish next to a cold beer. They're high in protein and fiber and ready to eat. For parties, get the 1kg vacuum-packed bag.

How to eat lupini beans

Nip a small tear in the skin with your teeth, squeeze the bean into your mouth and leave the skin behind. Jarred and vacuum-packed tremoços need no soaking.

Portuguese olives: whole, pitted and mixed

Whole olives with the pit have the best texture for snacking. Pitted and sliced olives save time on pizza and salads. OlivaMira Mixed Olives are the pick for a board. Dress any olive with olive oil, crushed garlic and oregano, and leave them an hour.

Portuguese pickles and a petisco board

OlivaMira Pickled Vegetables cut the richness of grilled meat and fish. Cebolinhas in vinegar and baby cucumbers are sharp, crunchy bites. For a Portuguese petisco board, add sliced Cortes chouriço, a tin from our Conservas and crusty bread.

Galega olives: Portugal's own variety

Most jarred olives in the US are Spanish, Greek or Californian. Maçarico Galega olives are Portugal's native variety: small, rich and nuanced, the ones served at Portuguese tascas. Maçarico also makes whole, pitted and sliced green and black olives, olives stuffed with red pepper paste, cebolinhas and mixed pickles.

Common questions

Do you eat the skin of tremoços?

No. The skin is edible but tough, so most people pop the bean out.

Do lupini beans need to be soaked?

Not these. Raw lupini are bitter and need days of soaking, but jarred and vacuum-packed tremoços are ready to eat.

Are lupini beans healthy?

They're high in plant protein and fiber and low in fat. They're salty from the brine, so a quick rinse cuts the salt.